White Chocolate Chip and Macadamia Blondies

Any special (sometimes even not that special) occasion is an excuse for me to bake. This week it is my manager’s birthday and she requested white choc chip and macadamia nut cookies. So I decided to take it a little further (as I’m always taking cookies in to work, something different, you know?) and make her my blondies instead. This is one of my favourite recipes. All the butter and sugar inside this batter caramelizes in the oven and creates a delicious butterscotch flavour. They come out of the oven super runny, but once they cool down they are sticky and chewy and fantastically moreish.

Preheat the oven to 180 degrees. Grease a 12 x 16 inch pan and line it with baking paper.

Using a stand mixer, beat the butter and sugars together until the mix is smooth and lightens slightly. Do not overbeat. Add the eggs one at a time, beating well after each addition.

Add the salt and flour, and beat on a low speed until just combined. Add the chocolate chips and nuts and mix until incorporated.

Pour the batter into the prepared pan and spread with a knife or spatula until even. Bake for around 25 minutes, until golden brown and set in the center. Allow the bar to cool completely (completely!!!) before even attempting to cut it, otherwise it just spreads – trust me, I learned the hard way. Once cool, cut the blondie into squares.

You can make any flavour combination you like with these. They can be completely plain, or you can throw in chocolate, your favourite nuts or a combination of the two. Try semisweet chocolate and pecans. Go crazy!

Hahaha. I love how there’s almost half a kilo of sugar in these. They’re so gooey! I don’t think I’ve ever seen such gooey looking brownies. I got some macadamia nuts to make some cookies, but they’ve just been sitting there for months. I’m making these instead!

And I definitely do that, “Hey! It’s your friend’s ex-roommate’s acquaintance’s birthday! Brownie time!” thing. Anything will do for an excuse. Really, anything that involves other people. I don’t need an excuse to bake how I normally bake, which is “healthier,” but to bake the really good stuff, I need an excuse. I have no self-control and eat it all up right away. Brownies like this aren’t meant to sit around longer than a day. Especially after they come out of the oven and they’re at their gooiest! They’re just begging to be eaten immediately.

Oh Erin, but all that sugar makes them taste AMAZING. MAKE THEM. Those blondies will change your life.
They were the first blondies I ever made, and of all the blondies I’ve made since, NOTHING compares. They are the ultimate! (But they aren’t exactly that gooey, I was rushing to work and cut them too soon. But they are still verygooey). You could even eat them with a spoon straight from the pan. I wouldn’t judge you!
I know what you mean about self control, too. I give my stuff away, if I can. It goes into little bags, gets ties up with a ribbon and is given to friends or work colleagues. I have to. Or I’ll eat it all.

Hehe, I wasn’t being sarcastic. I really love that they have so much sugar. They’re so in your face sugary. It’s great!

I brought my goodies to work, but people were so greedy and I didn’t like it so I stopped bringing them things. Now I keep stuff in my locker and if I like somebody, I offer them a cookie or something. And I brought stuff for the people I really like, but they seemed kind of overwhelmed with the amount. Oh well.

I have an idea! I’m going to make 1/4 of this recipe today. I’m going to go shopping now and then make them. I’ll let you know how they come out!

That’s hilarious about your work friends being overwhelmed with the amout of baked goods you gave them!
And how are you going to bake 1/4 of the recipe, do you have a pan that small?!! You’re too funny.

YAY! I just gave the leftovers to my husband (they were supposed to be a surprise for him because I never make him anything he likes) and they’re almost gone.

They’re so YUMMY! But wait to cut them?! Nooo. They’re still warm. My blondies will never get to know what room temperature is like.

I have a 3 x 6.5 inch loaf pan that I use when halving recipes for 8 x 8 pans. It worked out just fine! I forgot about roasting the nuts so I was forced to sit there under no supervision with the ready batter for 6 minutes which meant a decrease in batter amount by about 33%.

Yay! I’m having such a nice day and these brownies added to it. Thanks.

My mouth was watering when I was reading the recipe and I couldn’t wait to bite into such a gooeylicious masterpiece , however when I made it, it turned out with the consistency of a loaf, definitely not gooey. Any ideas why that happened ?